Yummy - September 2016 PH
Yummy - September 2016 PH
Yummy - September 2016 PH
PINOY,
PLEASE!
FILIPINO
DISHES
THEY’RE ON PAGE 64 Sizzling Beef
Tadyang with
Sampalok Gravy
(page 49)
FOR FOOD
EAT WITH US IN
BACOLOD, DAVAO,
QUEZON, BICOL,
ISABELA, BORACAY
Lechon Manok
SUPER with Sisig
BOWLS Rice Stuffing
MOLO, BINAKOL, BULALO, Super Crunchy
SINIGANG, AND MORE!
Lechon Kawali
Seafood Aligue
Fried Rice
Kapeng Barako
9 771908 586002 Leche Flan
SEPTEMBER 2016
Contents
9 56 64 70 88
Homemade Homegrown OFWs’ most- Food trips Your very own
ube bibingka soups and requested across eight flaky-crusted
and yema stews recipes provinces buko pie
Strawberry
Taho
y«Ì«>}iÈ{®
PHOTOGRAPHY: MICHAEL ANGELO CHUA. STYLING: IDGE MENDIOLA.
Contents
Features
48 A Welcome Change
Filipino classics done in
unique new ways
56 Sabaw
Local soups and stews
perfect for the rainy season
62 Throwback Treats
Classic Pinoy desserts that
stand the test of time
64 A Taste of Home
Overseas Filipino workers’
favorite recipes from home
70 Welcome to My City
Fun food trips across Luzon,
Visayas, and Mindanao
Restaurants
79 Café Sansó
Halaan at
Tahong 80 Manam
sa Gata 83 Dish
(page 61)
Yummy Lessons
85 Ingredient Spotlight
Ube
87 Learn To…
50 20 Design with Devi
Make kesong puti with
Jun Jun de Guzman
The Lasams’ kitchen
88 Master This!
Everyday Recipes Aileen Anastacio’s
Yummy Ideas 26 Family Kitchen Buko Pie
9 New takes on bibingka, Joey de Larrazabal-Blanco’s
pastillas de leche, polvoron, Crab Tortang Talong 906GTTKƂE6QQN
and yema! Mandoline
28 The Sweet Stuff
11 The newest offerings Carmela Villegas-Agosta’s 91 In the Kid-chen
in town, a recipe for Chili- Ultimate Filipino Brownie Bacon and Cheese Puto
Soy Chicken Wings, Pinoy
sawsawan, and more! 30 Healthy Approach 92 Mix & Match
Marie Gonzalez’s Lechon kawali with
Yummy Shopping Smoky Ginataang Gulay four sauces
15 Must-buy!
Dine in Style 32 Biz Whiz 94 10 Ideas
Sharlene Tan’s Sisig Salad Pulutan
16 Pantry Basics
Longganisa Love 33 Weekday Cooking Departments
"iÃ
««}L>}vÀwÛi 7 Letter from the Editor
17 Grocery Grab 30-minute meals, plus the 8 Meet Our Friends
Know Your Noodle story of mackerel 95 Recipe Index
95 Directory
18 Shop Spotlight 41 Weekend Entertaining 96 Making It
Sizzling
Surprises on
your Menu
Tickle
Tickle y
your
our diners’
diners’’ p
palates
alates
with these sizzling dishes!
Procedure
1. In a sauce pot, sauté the onion, garlic, ginger and pork.
2. Add the Knorr Liquid Seasoning, bagoong and green chili. Sauté until pork turns brown.
3. Add the gata and water. Simmer for approximately 30 minutes or until pork is tender.
4. Adjust seasoning with Knorr Liquid Seasoning.
5. Garnish with fried garlic and spring onions.
6. Serve on sizzling plate.
Sizzling Adobong Manok
Ingredients Procedure
2kg chicken pieces (adobo 1. In a sauce pot, sauté the garlic
cut, wings, and thighs) and chicken. Sauté until the chicken
60g garlic, chopped is brown.
100ml water 2. Add the water, peppercorns, bay
5g black peppercorns leaf, vinegar, Knorr Liquid Seasoning,
2g bay leaf and chorizo. Simmer for 30 minutes.
50ml vinegar 3. Add the Knorr Gravy and simmer
200ml Knorr Liquid Seasoning for three minutes.
(as needed) 4. Garnish with fried garlic and
100g spanish chorizo, sliced spring onions.
Total Yield: 10 Preparation Time: 30 mins Cooking time: 30 mins
110g Knorr Gravy, prepared 1 liter 5. Serve on sizzling plate.
20g fried garlic
20g spring onions
Sizzling Caldereta
Ingredients Procedure
2kg beef brisket, cubes 1. In a large sauce pot, sauté the onion and
100g onion garlic for approximately one minute.
40g garlic 2. Add the beef and sauté until brown.
100ml Knorr Liquid Seasoning
3. Add the Knorr Liquid Seasoning and water.
500ml water (as needed)
30g Knorr Beef Broth 4. Add the Knorr Beef Broth, tomato sauce,
chorizo, paprika and carrots.
1L tomato sauce
150g spanish chorizo 5. Simmer the beef for approximately
5g smoked paprika 50 minutes or until tender.
Total Yield: 10 Preparation time: 30 mins Cooking time: 30 mins
250g carrots, boiled until tender 6. Add the bell peppers and simmer for
250g green bell peppers three minutes.
20g fried garlic 7. Add water if needed.
20g spring onions
8. Adjust seasoning with Knorr Liquid Seasoning.
9. Garnish with fried garlic and spring onions.
10. Serve on sizzling plate.
A Taste
of Home
(page 64)
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Find us online yummymagazine
@yummyph @yummyph
LHAS ALVAREZ
chef and recipe developer
For this issue, I…came up with
recipes for classic Pinoy dishes ALDWIN ASPILLERA
with fun twists (page 48). photographer
And the highlight of the ZEE CASTRO -TALAMPAS
assignment was…tasting all the recipe developer and For this issue, I…photographed
food, especially because I am a food stylist the food for Weekday Cooking
big fan of Filipino fare. (page 33).
ANDREA SEE My go-to Pinoy meal is…prawn For this issue, I…developed My go-to Pinoy meal is…
writer and brand or pork sinigang with lots of recipes for Weekday Cooking adobong manok sa gata with
communications vegetables, served with steamed (page 33). lots of sili, served with chopped
professional Japanese rice and patis, with My go-to Pinoy meal is…the tomatoes, onions, and cilantro
calamansi and sili on the side. perfect beef tapa, a heap of on the side. Plus, it goes
For this issue, I…wrote the It makes me feel warm and white rice, a sunny-side-up egg, perfectly well with fried hito
review on Café Sansó (page 79). fuzzy inside. kamatis and atchara, and an dipped in a sauce made from
And the highlight of the My favorite regional Filipino insane amount of native vinegar vinegar, bagoong, ginger, and
assignment was…discovering a cuisine is…Bicolano food. A with siling labuyo. sugar. I usually round out the
charming place serving hearty, good laing and Bicol express My favorite regional Filipino meal with lots of garlic rice.|
tasty food in my neighborhood. make my mouth water. Pass the dishes are…gising-gising Our national dish should be…
My go-to Pinoy meal is… extra rice, please! and laing. And while I only Filipino food as a whole! Our
one that comforts—think Our national dish should be… occasionally eat it, I also like cuisine is so rich in culture,
piping hot binakol soup (my sinigang! piniritong hito with buro so we shouldn’t just focus on
absolute favorite Filipino soup!), A nostalgic dish that brings me at mustasa. one particular dish; we should
binagoongang baboy, ensalada, back to my childhood is…my My local culinary idols are… promote all kinds of Pinoy food.
>`wÃ
L>ÜÌ
suka. mom’s molo, which she prepares Margarita Forés and Tony Boy A family tradition that always
My local culinary idols are… only once or twice a year, usually Escalante. I am a big fan of involves food is…our Christmas
Bruce Ricketts; I think he is the for Christmas Eve. As a child, I their restaurants. Eve celebration. We make this
best chef in the country right was in charge of wrapping the Our national dish should be… dish called pamplina. It’s a hefty
now. JJ Yulo, because of how molo. As I got older, I became adobo and sinigang—it’s a tie! stew made from tripe, chicken,
passionate and inclusive he is the taste-tester and spring My favorite childhood memory chorizo, and garbanzo beans—
in moving our food industry onion-sprinkler. The process is involving food is…going to all the good stuff. ƂÌwÀÃÌ
forward. Charlie Paw, for having so calming; the soup is made Rodic’s in U.P. Diliman for their thought it was a common dish,
fun and taking risks with the with lots of love! tapsilog and bopis after an but I later found out that very
concepts he opens. The one thing I want in the afternoon of gymnastics classes. few people know what it is.
My favorite childhood memory local food scene this year is… A family tradition that always A nostalgic dish that
involving food is…having for food from Mindanao to make involves food is…the holiday brings me back to my
crabs and garlic noodles for the its way to Luzon and make its sleepover with my dad’s college childhood is…chicken sopas;
wÀÃÌÌi/
>
}-> presence felt more. barkada and their families. There it’s my comfort food.
Francisco when I was 13. That is a rotating menu of barbecue,
Ü>Ã>`iw}v`iÌ crispy pata, pot roast, callos,
for me: Realizing that crab steak, spaghetti, lasagna, and
and noodles (things I have at beef tendon soup. I strive to
home) can taste that delicious emulate the women’s enthusiasm
and different, yet still familiar. for cooking good food for their
That set me on the path to loved ones.
discovering more cities and A nostalgic dish that brings
cultures through food. me back to my childhood is…
The one thing I want to see in palitaw; I’ve loved it ever since
the local food scene this year I saw it being made in an
is…more accessible on-the-go episode of Batibot.
healthy food choices. The one thing I want to see in
the local food scene this year
is…more people supporting
local brands.
Ube Bibingka
Preheat oven to
400°F. Grease
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Evenly divide ½ cup
grated cheddar
cheese on top of
bibingka. Bake in
preheated oven for
PHOTOGRAPHY: DAIRY DARILAG. RECIPE AND FOOD STYLING: CHINO L. CRUZ.
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www.yummy.ph
9 September 2016
SALTY & SWEET
Salted
Caramel Yema
Whisk 1 (300-ml)
rush 2 tablespoons
vegetable oil, and
¼ teaspoon sea
salt in a medium
saucepan until well
combined. Cook
over medium-
Classic Pinoy low heat, stirring
treats meet fresh constantly, for
15 to 25 minutes,
iÜy>ÛÀÃ or until thick; set
these sweet aside to cool.
Shape teaspoonfuls
little bites. of mixture into
balls; set aside.
Heat 1 cup sugar
and 2 tablespoons
corn syrup in
another saucepan
GREEN IS GOOD over medium heat
for 5 to 10 minutes,
Pastillas de or until sugar turns
Matcha into a deep-brown
Place 200 ml caramel. Using a
condensed toothpick, pick up
BLACK & WHITE balls and quickly
milk, 2½ cups
powdered milk, dip in hot caramel.
¼ teaspoon salt, Place balls on
Cookies a greased tray.
and 1 tablespoon and Cream
unsweetened Sprinkle sea salt on
Polvoron top before caramel
matcha powder Toast 2 cups
in a medium bowl; sets. Makes
CNNRWTRQUGƃQWT
stir until well 40 small balls.
on a skillet over
combined. Cover medium-low heat,
and chill for 1 to stirring constantly.
2 hours, or until *>ViyÕÀ
set. Place ½ cup a medium
Guava
Bora Bora
Fishy
Bring back a
little bit of that business
summer sunshine >ÛiÞÕÀwÝvVÀÕV
Þ
with this sprightly kropek anytime, anywhere
PHOTOGRAPHY: ALDWIN ASPILLERA (DRINK) AND COURTESY OF SUPPLIERS. TEXT AND RECIPE: CHINO L. CRUZ.
YOL K HEROES
->Ìi`i}}y>ÛÀi`v`Ã>Ì
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one of our newest snack-time favorites is dusted in salted-egg goodness. Salted
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of potato chips. Have your pick among these scrumptious options: Symphony of
Flavors (0922-8518880), House of Crisps (0925-3028719), Sikat Potato Chips
(0917-5898889), and The Blue Kitchen (Power Plant and Shangri-La Malls).
I pan-sear leftover
I look for substitutes! adobo and deglaze
For kare-kare, I use beef shank, since oxtail it with balsamic
is too expensive here in Canada. For pancit
vinegar for a fancy
palabok, I add bottled tinapa from back
home to the sauce, which I top with crumbled take on the classic!
tofu to give it more texture. For a twist to the — Katie Sangalang
classic daing na bangus]ÕÃiÃ>wiÌt
—Raquel Barria
I like to change
I like to put Nutella in up chicken adobo
by making it red by using atsuete
champorado, star anise in
seeds. I also give it a creamy
adobo. It's a bit weird, but delicious taste by adding liver paste.
I also like to add century In the traditional Batangas version of
egg slices to arroz caldo! adobo, we leave out the soy sauce.
—Tintin Lontoc
—Yzrael Angeles
Next
Month's
Question:
How do you make your favorite dessert healthier?
Post your answers on www.facebook.com/yummymagazine, and check out next month’s issue for your yummy ideas.
CHEERIO,
CHAPS!
The beer-brewing experts at
Bookshelf
Learn more about the unique heritage
of Filipino food through the meticulously
TEXT: CHINO L. CRUZ. PHOTOS COURTESY OF SUPPLIERS.
Bookmark it!
CHICKEN
WINGS
HOT AND
SPICY
HONEY Plato.ph
MAGGI KETCHUP
SOY SAUCE Hosting dinner parties just
got a whole lot easier thanks
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iyi`}}
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The service is safe and
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PHOTOGRAPHY: DAIRY DARILAG (WINGS). RECIPE AND
STYLING: IDGE MENDIOLA. TEXT: CHINO L. CRUZ.
Lighten up
shopping
Dine in
style Must-
buy!
Keep your
dinner table
protected from
stains and spills
with the prettiest
Philippine-made
placemats.
www.yummy.ph
15 September 2016
YUMMY
SHOPPING
COOK IT RIGHT!
P a nt r y
Longganisa love Boil the longganisa in a little bit
of water on a skillet or frying
pan. Pierce the skin to release
B a s ic s
the fat and juices. Once the
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fry the sausages to your
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ORIGIN:*>}>Ã>]Õâ Baguio Pampanga ORIGIN: Õ>V>]Õâ WHAT IT LOOKS LIKE (RAW):
WHAT IT LOOKS LIKE (RAW): ORIGIN: >}Õ]Õâ ORIGIN:*>«>}>]Õâ WHAT IT LOOKS LIKE (RAW): ->]À>}i]
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Know
your
noodle
Make your own
pancit at home! But
MIGHTY MISUA
before you start your
Thin, soft, white kitchen adventure,
misua is a Chinese
noodle made from
learn about the
Ü
i>ÌyÕÀ°Ì½Ã `vviÀiÌ`ÃwÀÃÌ°
usually used to make
a soup with seafood
or meatballs, like the
classic almondigas. PALABOK, PLEASE!
Fat & Thin Happiness Palabok noodles get
Misua, P56.50, their yellow color from
SM Supermarket their natural cornstarch
content, and are
BAG OF BIHON typically topped with an
Made with cornstarch, orange sauce made of
ÀViyÕÀ]>`Ü>ÌiÀ] Ã
À«>`>>Ḭ̀̽Ã
bihon noodles are a must during special
thinner than the others. occasions! Super Q
They can be sautéed Special Palabok, P33.40,
and topped with meat Robinsons Supermarket
and vegetables, or
made into a soup with
seafood. Mei Wei
Oriental Rice Noodles
Golden Bihon, P35,
Metro Supermarket
Tip! ut
Toast some pean
pp ing
and use it as to
for additio nal
crunch!
&)1(76'/()*>+/ 1166.+/9
Serves: 4 1 medium carrot, 2. Add the bacon and
Preparation time: 15 julienned cook for 1 minute.
minutes ¼ cup bean sprouts (Bacon can be
Cooking time: 15 1 teaspoon crushed dried substituted with
minutes chiles Chinese chorizo)
2 tablespoons light soy 3. Add the shitake
)1'/.&/)*9 sauce mushrooms, red bell
500 grams Good Life Egg 2 tablespoons Good Life pepper, carrot and
Noodles oyster sauce beansprouts.
2 tablespoons peanut oil 1 tablespoon clear rice 4. Pour the chiles, soy
1 tablespoon freshly vinegar or cider vinegar sauce, oyster sauce
grated ginger 1 egg, beaten and vinegar. Stir Well. Milestones are best celebrated with Good Life Egg Noodles!
From a wide array of Good Life Noodle selection,
1 red chili, seeded and Dash of Good Life 5. Add Good Life Egg
this pancit canton variant is made from wheat flour and
finely chopped sesame oil Noodles, cook for 5 to eggs and is steam-dried, making it a healthier choice.
¼ kilo chicken breast 2 spring onions (green), 10 minutes, then add
strips sliced lengthwise in a beaten egg. Adjust Whip up hearty and delicious pancit dishes with Good Life
¼ cup sliced bacon salt and pepper to taste seasoning with salt and Egg Noodles and turn simple celebrations into a festivity.
5 dried shiitake pepper. Turn off heat
mushrooms, rehydrated '6-/.:'/ and stir. Good Life Egg Noodles is available in leading
supermarkets nationwide.
and sliced 1. Heat peanut oil in a 6. Serve hot on a plate
2 teaspoons ground wok. Stir-fry ginger, and add a dash of
turmeric red chili and chicken sesame oil and garnish Exclusively Produced for
1 red bell pepper, seeded breast. Saute until with spring onions.
and julienned chicken is cooked.
YUMMY
SHOPPING
Perfect balance
Ƃ`iÀ>`VÕÌÀÞÃÌÞiw`V
ground in an Antipolo kitchen.
Dado and Tess Lasam worked together to husband. “He loves to cook and entertain, so
design the culinary space in their suburban the design was mostly based on his ideas,” she
home—a weekend house that also serves as says. The two drew inspiration from houses in
their family’s party place. Collaborating on a Ì
i1°-°]Ü
ÃiÃÌÞiÃÌ
iÞ`wi`vÀÌ
iÀ
creative endeavor can test the strongest of own needs. “We made it suitable for how we
marriages, but for the Lasams, it was simply work and move in the kitchen,” Tess shares.
a breeze. Though it was a joint project, Tess The couple opted for an open layout so
admits that a lot of the credit should go to her Dado could prepare meals while entertaining
ABOUT THE
COLUMNIST
Devi de Veyra, a former
editor at Elle Decoration
Philippines, lives and
breathes design. She loves
to style homes and
products for the camera,
and is currently freelancing
for various publications.
A blog is in the works,
but for now, follow her on
Instagram at @devideveyra.
Hainanese Chicken
Serves: 8 pax Cooking Time: 45 minutes to 1 hour
Preparation Time: 20 minutes
Ingredients
Hainanese Chicken: Hainanese Rice:
Whole Chicken 1000g Jasmine rice (long grain) 480g
Chinese rice wine Chicken stock
(Shaoxing wine) 30ml (poaching liquid) 800ml
Ginger (medium Ginger (sliced) 20g
chunks) 50g Leeks 5g
Shallots (chopped) 5g Garlic 2g
Garlic (chopped) 5g
Knorr Chicken Powder 20g Ginger Sauce:
Vegetable oil 150ml
Poaching Liquid: Ginger (grated/
Water 3000ml chopped very finely) 90g
Ginger 200g Knorr Chicken Powder 10g
Turmeric 5g Spring onions 10g
Leeks (sliced into Sesame oil 2ml
2” segments) 100g Bango Kecap Manis 100ml
Rock sugar 30g Chili Garlic Sauce
Knorr Chicken Powder 60g (prepared) 100g
Procedure
1. Rub the inside of the chicken sugar. Bring to a boil. Let it 5. Remove the chicken from the Ginger Sauce:
with your rice wine. boil for 5 minutes. pot. Drizzle it with sesame oil
1. Heat your oil in a small shallow
then let it cool by submerging
2. Place ginger, shallots and garlic 2. Turn off the heat, then pan.
the chicken in ice water.
inside the chicken and season submerge the whole chicken
2. When it is hot enough, turn off
its inside and outside part with inside and cover. Leave it 6. Strain the chicken stock, set
the fire then put the ginger,
Knorr Chicken powder. Secure inside for 30 minutes. aside for the Hainanese rice.
Knorr Chicken Powder and
the stuffing using a stick by
3. Remove the chicken from Hainanese Rice: spring onions in the same pan.
just simply stitching its outer
the pot and drain well or any
opening skin. 1. Wash the rice twice with water. 3. Drizzle with little sesame oil.
traces of liquid and blood.
Poaching liquid: Bring back the stock to boil 2. Place it in a pot then pour 4. Serve this with Bango Kecap
again then turn it off. your stock, ginger, garlic and Manis and chili garlic sauce.
1. In a pot big and deep enough
leeks. The sliced chicken can be
to submerge the whole 4. Place the chicken back inside
served cold or hot.
chicken, pour water, ginger, the pot and let it cook for 3. Cook for 20-30 minutes or
turmeric, leeks and Knorr another 30-40 minutes until the liquid is gone but
Chicken Powder and rock (depending on the chicken size). still moist.
Crispy Pork Buns
Total serving: 20 pcs Cooking Time: 1.5 hours for the pork
Preparation Time: 1 hour
Ingredients
For the pork: For the salad: To assemble:
Pork belly slab (trimmed White distilled vinegar 250ml White Cuapao buns
to 5” square slab) 1.2kg Sugar (adjust according (steamed) 20 pcs
Water 1.5L to desired sweetness) 40g Fermented mustard
Knorr Chicken Powder 40g Knorr Chicken Powder 5g greens (washed, drained,
White onions (peeled Pea Sprouts or Tom Yao 300g sauteed in soya oil) 120g
and sliced into quarters) 80g Carrots (fine julienne) 300g Crispy Pork (sliced into
Black peppercorn 10 pcs Red onions (fine julienne) 100g 1.5 cm thick) 20 slices
Bay leaves 2 pcs Crushed black pepper 5g Salad
AP flour 20g Sesame seeds (mix of
Soya or canola oil 750ml black and white, toasted) 5g
Procedure
1. Place the pork belly slab in a sauce pot skin using a fork. Refrigerate the pork
and fill it up with water. Add the rest of the uncovered or let the skin dry out in front
ingredients. of a fan. Pork can be chilled overnight, or
fanned out for about 30 minutes.
2. Bring the pot to a boil then turn it down
to simmer. The Knorr Chicken Powder in 4. When the skin of the pork has dried out.
the liquid will help season the pork while Remove from the chiller and dredge with a
simmering. Simmer until pork is tender. very little amount of flour.
This will take around 1 hour.
5. Deep fry the pork in hot oil (about 340°F)
3. Remove the pork from the pot and let until the pork belly is crisp. Set aside over a
it rest on a rack over a tray. Prick the rack until ready to use.
Procedure
1. Heat oil in wok, until it reaches 350°F. chilies until fragrant. 8. Add the cornstarch if needed to thicken
the sauce.
2. Season the squid and prawns separately 3. Add unsalted butter, black beans and
with rice wine and Knorr Chicken Knorr Oyster Sauce. 9. Add sesame oil to make the dish more
Powder. fragrant.
4. Add the clams.
3. Flash fry the seafood separately in hot 10. Add the spring onions.
5. Add the rice wine and water. Simmer
oil. Strain and set aside over paper
until the clams open up. 11. Transfer to a serving plate and garnish
towels until ready to use.
with fresh coriander leaves.
6. Add the sea cucumber, squid and
To Cook:
prawns.
1. Heat oil in a wok.
7. Toss gently with the sauce. Adjust
2. Sweat ginger, garlic and whole dried seasoning of the sauce.
Knorr Chicken Powder is made with top-grade real chicken meat making your
special chicken dishes meatier and tastier. This seasoning will prove to be a must-
have in every chef’s pantry because of its versatility and authenticity. Level up
your menu with dishes that diners will surely crave for! Get more recipes for your
restaurant at www.unileverfoodsolutions.com.ph.
Everyday Easy
dishes for
busy days
Recipes
Tea-glazed
Salmon with
Zucchini Salad
(recipe on
page 35)
26 Family Kitchen
28 The Sweet Stuff
30 Healthy Approach
32 Biz Whiz
33 Weekday Cooking
41 Weekend Entertaining
PHOTOGRAPHY: ALDWIN ASPILLERA.
PROP STYLING: TRINKA GONZALES.
BY JOEY DE LARRAZABAL-BLANCO
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GLIIHUHQWWRSSLQJV²IURPFODVVLFVOLNHFKRFRODWHFKLSVPDUVKPDOORZVDQGQXWVWRPRUHDGYHQWXURXVRQHVVXFKDVFDQGLHGEDFRQDQGFKLOL
+RZHYHU,KDYHQ¶WIRXQGRQHWKDWXVHVORFDOSURGXFWVVR,ZDVUHDOO\H[FLWHGWRPDNHWKLVYHUVLRQIRU\RX,WRRNP\IDYRULWHORFDOGHVVHUW
WRSSLQJVDQGFRPELQHGWKHPLQWKLVEURZQLHUHFLSH
First up: tablea,W¶VULFKDQGPDNHVDJRRGEDVHIRUEURZQLHV,QP\KRPHtableaLVDOZD\VSDUWQHUHGZLWKpinipigVR,WKUHZLWLQWRWKH
PL[IRUVRPHFUXQFK,DOVRDGGHGFDFDRQLEV²FUXVKHGURDVWHGFKRFRODWHEHDQV²ZKLFKDGGVRPHZHOFRPHWH[WXUHWRGHVVHUWV,¶PDOZD\V
GUDZQWRWUHDWVZLWKPDUVKPDOORZVDQG,¿QGWKDWpastillas de lecheLVDJUHDWVXEVWLWXWHIRUWKHP7KH\¶UHRIWHQHDWHQDVLVEXWWKH\¶UH
GHOLFLRXVZKHQEDNHGLQWRDEDUOLNHWKLVRQHEHFDXVHWKH\DGGDQLFHdulce de lecheÀDYRUWRWKHEURZQLHV
,KRSH\RXHQMR\EDNLQJDQGHDWLQJWKHVHVTXDUHVDVPXFKDV,GR/HWPHNQRZKRZLWJRHV
O ne of my favorite ingredients
is coconut milk. I love its rich
creaminess and how it pairs
well with savory, spicy foods. It
can elevate simple produce into
something hearty and decadent.
If there’s one dish I could eat every day, it
would be ginataang gulay.
Here’s my favorite way to prepare my
favorite food: I grill the eggplant to make it
VPRN\WKLVDGGVDQDPD]LQJÀDYRUSUR¿OH
to this dish. I roast the squash to caramelize
it, and I make sure not to overcook it so it
doesn’t become mushy. (You can actually
cook it in the pot before adding the string
beans, but trust me, caramelized squash
beats sautéed squash any day!) I also stir
in the garlic at the end of cooking to add
DVXUSULVLQJOD\HURIÀDYRUWRWKHGLVK
2IWHQWLPHVWKHÀDYRURIWKRURXJKO\FRRNHG
garlic gets lost in the stew.) Finally, ginger
and chili are always musts in my book, so I
make sure to throw them in, too.
This is my comfort food, and it makes me
truly grateful to be Filipino. I can’t imagine
life without it!
PHOTOGRAPHY: ALDWIN ASPILLERA. PROP STYLING: IDGE MENDIOLA. PORTRAIT: BOIZEI MALICDEM.
SMOKY GINATAANG GULAY
Serves 8 30 minutes or until golden brown.
Prep Time 15 minutes Set aside.
Cooking Time 40 minutes 3 Prick eggplants all over with a
vÀ°ÀÛiÀV>À`ÀiVÌÞ
500 grams squash, peeled and cut Ì
iy>iÃv>}>ÃÃÌÛi]ÌÕÀ}
into 2-inch cubes (about 3 cups) VV>Ã>Þ]ÕÌÃÌÕÀÃL>V°
2 tablespoons vegetable oil, divided Set aside and let cool. Peel and cut
salt and pepper into 1-inch cubes.
5 medium eggplants 4 Heat remaining oil in a pot over
1 cup diced red onions medium heat. Sauté onions with
1 head garlic, sliced, divided pinches of salt and pepper until
ÎÌ>LiëÃ}À>Ìi`ÀwiÞ onions are translucent, about
chopped ginger 5 minutes. Add half the garlic,
ÓÌÎLÀ`½ÃiÞiV
iÃsiling labuyo) ginger, chilies; season with salt and
Óää}À>ÃÞ>À`}Li>Ãsitaw), pepper. Cook for 3 to 4 minutes.
ABOUT THE sliced into 3-inch pieces (about 5 Add beans and ¼ cup water,
COLUMNIST 2 cups) scraping the bottom of the pot.
Marie Gonzalez is the mastermind 1½ cups coconut milk Cover and cook for about 3 minutes
Li
`ÌV
i,iÛÕÌ]>V«>Þ «ÀiviÀ>LÞvÀiÃ
® or until beans turn vibrant green.
specializing in plant-based cooking
6 Add eggplant, squash, coconut
classes. She graduated from New York’s
1 Preheat oven to 425°F. milk, and ¼ to ½ cup water. Bring to
Natural Gourmet Institute and completed
Ài1ÛiÀÃÌÞ½Ã*>ÌL>Ãi` ÕÌÀÌ 2 Toss squash with 1 tablespoon oil. a simmer and season with salt and
program. Head to www.kitchenrevolution. Season with pinches of salt and pepper. pepper. Stir in the rest of the garlic.
phÌÀi>`>LÕÌ
iÀ>`ÛV>VÞ° Spread on a baking sheet and roast for -iÀÛii`>ÌiÞ°
hen I was preparing my “eat-inerary” for my trip to California a few months ago, I researched on must-visit restaurants, food trucks, and
farmer’s markets. One truck that came up during my search serves sisig burritos, salads, and rice bowls in San Francisco’s Financial District,
DQGWKH\DUHRSHQRQO\IURPDPWRSP7KH\PXVWEHGRLQJUHDOO\ZHOOWRVHOOIRUMXVW¿YHKRXUVDGD\6R,ZHQWWRYLVLWDQG,VSLHGD
ORQJOLQHDQGDQRWKHUODUJHJURXSHQMR\LQJWKHLU)LO0H[OXQFKMXVWDIHZPHWHUVIURPZKHUHWKHWUXFNZDVSDUNHG,WZDVDKLW7KHsisig used
to top the dishes is really crunchy, very much like chicharon,¿QGWKHFRQFHSWLQWHUHVWLQJDQG,WKLQNLWFDQEHDSSOLHGKHUHLQ0DQLOD,FDQ
already imagine a bunch of dishes that you can make with crunchy sisig7U\WKLVUHFLSH²LW¶VDELWOHQJWK\EXWZRUWKLW,SURPLVH
MAKE SALSA:
Mix 1 cup chopped tomatoes,
¼ cup minced white onions, SISIG SALAD
3 tablespoons lemon juice, Serves 4 to 6
and 1 tablespoon chopped
Prep Time 15 minutes
cilantro. Season with
£Ìi>ëÃ>Ì°čÜy>ÛÀà Cooking Time 15 minutes
to meld for 3 hours.
FOR THE CALAMANSI
VINAIGRETTE
¦|³ cup calamansi juice
2 tablespoons raw honey
1½ teaspoons Dijon mustard
¾ teaspoon salt
¼ teaspoon black pepper
¾ cup extra virgin olive oil
PHOTOGRAPHY: MICHAEL ANGELO CHUA. PROP STYLING: PAULYNN CHANG AFABLE. PORTRAIT: BOIZEI MALICDEM.
1 head romaine
lettuce, shredded
1 cup shredded
purple cabbage
1 cup shredded
green cabbage
200 grams frozen store-
bought pork sisig,
fried until crispy
2 ears fresh corn, grilled then
kernels removed
1 cup grated cheddar cheese
salsa and cilantro sour cream
(see tips)
Serves 4
Prep Time 5 minutes
Cooking Time 15 minutes
salt and pepper
1 to 2 bird’s eye chilies
(siling labuyo), sliced (optional)
cilantro (wansoy), basil, or parsley,
chopped (optional)
1 Combine oyster sauce, soy sauce, 4 Lower heat to medium. Pour in sauce
lemon juice, sugar, and ¼ cup water in mixture and allow to reduce, about 2 to
a bowl. Set aside. 3 minutes.
2 Heat sesame oil in a pan over medium- 5Ƃ``VÀ]Li>Ã]>`>vwÀi
high heat. Sauté garlic and onions until leaves. Stir and cook for about
almost golden. 3 minutes. Season with salt and pepper.
3 Add beef; cook until brown, about Add chilies, if using. Mix well. Remove
5 minutes. Break clumps using the back >vwÀii>Ûið/«ÜÌ
V>ÌÀ]
of a spoon. Drain excess fat and liquid. basil, or parsley before serving.
www.yummy.ph
33 September 2016
Black Pepper Beef and
Chili Lemon Noodles
Stir-frying is a quick cooking method that turns
Asian noodles (like this dish!) into weekday menu
mainstays. Prep ingredients in advance and keep
them close at hand before starting.
Tea-glazed
Salmon with
Zucchini Salad
Fish is fast and easy to
prep! You can use the same
glaze for other types of
seafood, too.
Steak with
Ponzu and Miso
Butter Corn
For nights when you want
to indulge, you can't
go wrong with perfectly
cooked steak. Add miso
butter for a Japanese twist!
Serves 2
Prep Time 10 minutes
Cooking Time 20 minutes
>
Rice mixture
Mix about ñ cup water to
2-3 tbsp of soy sauce and TIP!
Add Little Deta
(optional) a single drop of ils
Use left over ha
red food coloring. Stir well. m and
cheese, carrots
, bell pepper
or other fresh ve
Slowly fold in 1 ï cup of hot getables
to cut out flow
rice in the soy sauce mixture ers for her
rosy cheeks, ha
until you get desired flesh tone. irpiece to
add accents in
your
Attach the hair bun to bento.
A
in place.
y Scoop around 4-5 heaping Take a slice of ham or Daiso Japan resource person:
tbsp. of hot rice into the cling sandwich meat. Use Using a nori puncher cut out 2 Nikki Garcia of
wrap. Knead the rice into a sharp scissors to cut an round eyes and a mouth. Gently @nikkimbento
ball- around the diameter of oval the same size as the rice lay the nori cut outs on the face.
Serves 4 to 5 Set aside. Reserve ¼ cup
Prep Time 10 minutes pasta cooking water. This week's
Cooking Time 20 minutes 2 Season chicken with salt grocery list
and pepper.
300 grams spaghetti 3 Heat butter in a skillet
500 grams skinless chicken over medium heat. Sauté PRODUCE
thigh fillets garlic until golden. Cook 2 heads garlic
salt and pepper chicken for 8 minutes on one 2 large white onions
2 tablespoons butter side; turn to cook the other 1 (thumb-size) piece ginger
2 cloves garlic, chopped side until done. Remove 1 (200-gram) bundle leeks
1 cup chopped leeks from pan. 1 (200-gram) bundle Baguio beans
(light green parts only) 4 Add leeks and mushrooms 1 medium zucchini (about 200 grams)
4 large brown button to the same pan. Cook for 1 (200-gram) pack brown
mushrooms (about 3 minutes. Add stock, all- button mushrooms
100 grams), sliced purpose cream, and cream
1 small red bell pepper
½ cup chicken stock cheese; mix well. Simmer
1 small green bell pepper
½ cup all-purpose cream for about 4 minutes. Season
1 tablespoon with salt and pepper. Add 3 lemons
cream cheese pasta, pasta water (if sauce 3 bird’s eye chilies (siling labuyo)
1 tablespoon chopped is too thick), and chicken; 1 (30-gram) bunch cilantro
fresh tarragon toss to combine. Top with 1 (30-gram) bundle tarragon
chopped tarragon.
1 Cook spaghetti according to STAPLES
package directions. Drain. olive oil
soy sauce
salt
pepper
sugar (white and brown)
cornstarch
DAIRY
1 (100-gram) stick butter
1 (250-ml) pack all-purpose cream
1 (200-gram) pack cream cheese
MISCELLANEOUS
sesame oil
1 (170-gram) pack miso
1 (250-ml) bottle ponzu
1 small bottle oyster sauce
Mushroom, Leek, 1 cup chicken stock
and Chicken Pasta (or chicken bouillon cubes)
Rushing to get dinner on the table? 2 (425-gram) cans corn kernels
Turn to pasta and chicken—they 1 (500-gram) pack spaghetti
cook fast and are great canvases 1 (150-gram) pack flat (3-mm-thick)
rice noodles
HQTCOWNVKVWFGQHƃCXQTU
1 Earl Grey tea bag
1 small pack kaffir lime leaves
STORY OF
MACKEREL
Rustle up a new version of a healthy and fuss-free quesadilla that’s perfect for any
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Tickle your
taste buds with
this cheesy
and mackerel-
wi`µÕiÃ>`>
recipe!
Mackerel Quesadilla
Serves
Serves 4-6
4-6 Salsa:
Salsa: 55 minutes
minutes and and set
set aside.
aside.
Preparation
Preparation time
time 30
30 mins
mins 11 medium
medium onion,
onion, chopped
chopped 3.
3. In
In aa bowl,
bowl, combine
combine all all the
the
Cooking
Cooking time
time 15
15 mins
mins 11 stalk
stalk wansoy,
wansoy, chopped
chopped ingredients
ingredients of of the
the salsa
salsa
(optional)
(optional) and
and keep
keep refrigerated.
refrigerated.
11 can
can of
of 425g
425g Uni-Pak
Uni-Pak 33 pcs
pcs tomatoes,
tomatoes, deseeded
deseeded 4. In
4. In another
another bowl
bowl combine
combine
Mackerel
Mackerel in in Natural
Natural Oil,
Oil, and
and chopped
chopped the
the all
all purpose
purpose cream
cream andand
drained,
drained, bone
bone removed
removed 11 tsp
tsp salt
salt calamansi.
calamansi. Season
Season with
with
and
and flaked
flaked 11 tsp
tsp sugar
sugar salt
salt and
and pepper.
pepper.
11 tbsp
tbsp oil
oil 5. To
5. To assemble,
assemble, lay lay one
one pcpc of
of
22 cloves,
cloves, garlic,
garlic, minced
minced White
White sauce:
sauce: tortilla
tortilla bread
bread onon aa plate.
plate.
11 medium
medium onion,
onion, chopped
chopped 11 pack
pack all
all purpose
purpose cream
cream 6. Spoon
6. Spoon 22 tbsps
tbsps of of the
the
11 tsp
tsp cumin
cumin powder
powder Juice
Juice from
from 22 pcs
pcs calamansi
calamansi mackerel
mackerel mixture
mixture andand add
add
11 tsp
tsp black
black pepper
pepper Salt
Salt and
and pepper
pepper toto taste
taste grated
grated cheese
cheese as as desired.
desired.
7. Heat
7. Heat thethe tortilla
tortilla with
with the
the
88 pcs
pcs tortilla
tortilla bread,
bread, Cooking
Cooking Procedure:
Procedure: mackerel
mackerel mixture
mixture or or until
until
medium
medium 1. Saute
1. Saute the
the garlic,
garlic, onion
onion the
the cheese
cheese hashas melted
melted on on
11 88 oz
oz quick
quick melt
melt cheese
cheese and
and mackerel
mackerel aa non
non stick
stick pan.
pan.
2. Add
2. Add the
the cumin
cumin and
and black
black 8. Serve
8. Serve mackerel
mackerel quesadilla
quesadilla
pepper.
pepper. Cook
Cook for
for with
with salsa
salsa and
and white
white sauce.
sauce.
/
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SPACE
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Draw inspiration from Ƃve sleek and stylish spaces, designed by a talented
4GCN.KXKPI team that includes Kristine Neri-Magturo, Pai Edles & Misty Floro
of Morfosis Design, and Wilmer Lopez.
Get exclusive discounts on the hottest home products on the market.
Speak with seasoned designers and 4GCN.KXKPI
editors about your own design concerns.
Take part in fun DIY and home improvement workshops.
Attend a special trade fair and meet with brand
Free
Admission
representatives.
Reserve a unit at The Sapphire Bloc and get a special offer.
Be entered for a chance to win rafƃe prizes and giveaways throughout
the weekend!
Tinutungan
na Manok
Fish
Cocido
Nilupak
with Pili
PHOTOGRAPHY: TOTO LABRADOR. RECIPES AND FOOD STYLING: ISI G. LAUREANO.
PROP STYLING: IDGE MENDIOLA. LINENS FROM FABRIC BAR BY WEAVES OF ASIA.
SPECIAL THANKS TO AMY BESA, ROMY DOROTAN, AND JAREK NAHIR.
www.yummy.ph
41 September 2016
Pancit Bato
Originating from the town of Bato in Camarines Sur, this dish is
Bicol’s version of the popular pancit canton. The noodles used
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Serves 3 to 5 £VÕ«Ã
Ài``i`V>LL>}i
Prep Time 20 minutes 500 grams pancit Bato noodles
Cooking Time 40 minutes (available in Robinsons Supermarket)
green onions and calamansi, to serve
2 tablespoons minced longganisa ng
Guinobatan (or use any garlicky variety), 1 Sauté minced longganisa in a wok or pot
plus 1 cup sliced and cooked ÛiÀi`Õ
i>ÌÕÌv>ÌÃÀi`iÀi`°
1 medium red onion, sliced Ƃ``Ã>`}>ÀVÆÃ>ÕÌjÕÌvÀ>}À>Ì°
2 teaspoons minced garlic 2Ƃ``ÃÞÃ>ÕVi]wÃ
Ã>ÕVi]>`V
Vi
¼ cup soy sauce ÃÌV°
ÛiÀ>`ÃiÀvÀÓäÕÌið
ÓÌ>LiëÃwÃ
Ã>ÕVipatis) -i>ÃÜÌ
L>V«i««iÀ°
ÓVÕ«ÃV
ViÃÌV 3Ƃ``Ã
À«]V>ÀÀÌÃ]>`ÃÜ«i>ÃÆ
black pepper ÝÜi°Ƃ``ÃVi` longganisa, winged
£VÕ«i`ÕÃ
À« Li>Ã]V>LL>}i]>``ið-ÌÀÕÌ
1 cup sliced carrots >µÕ`
>ÃLii>LÃÀLi`°Ƃ``Ü>ÌiÀ
1 cup snow peas (sitsaro), trimmed v`iÃ>ÀiÌÞiÌVi`°/«ÜÌ
1 cup sliced winged beans (sigarilyas) }Àiið-iÀÛiÜÌ
calamansi°
Serves 4 to 5
Prep Time 20 minutes
Cooking Time 30 minutes
Fish Cocido
Light and refreshing, this dish is a cross between sinigang and binakol.
Make sure to squeeze calamansi into the hot soup for a nice, tangy touch.
Serves 3 to 4 Ó}Àiiw}iÀV
iÃ
Prep Time 15 minutes (siling pangsigang)
Cooking Time 15 minutes calamansi leaves, to garnish
8 to 10 calamansi, sliced in half
1 liter fresh coconut (buko) juice
2 native tomatoes, sliced 1 Simmer coconut juice in a pot over
into quarters medium heat. Add tomatoes, onions,
1 medium red onion, sliced ginger, and taro; simmer for 1 minute.
1 tablespoon sliced ginger 2 Ƃ``wÃ
]VÛiÀ]>`ÃiÀvÀxÌ
1 cup taro (gabi) chunks 7 minutes or until just cooked. Season
3 to 5 blue marlin or with salt.
ÃÜÀ`wÃ
ÃÌi>Ã 3 Add sweet potato tops and chilies;
salt simmer for 1 minute. Top with
1 cup sweet potato (kamote) tops calamansi leaves, if desired. Serve hot
or malunggay leaves with calamansi on the side.
Local September
2016
favorites
A
WELCOME
Change
Are you ready to enjoy the classics in a
completely new way? We’ve given eight
local favorites a makeover! Here’s how.
TO MAKE
ATSUETE OIL,
Heat ¼ cup canola oil in
a small frying pan. Add
1 tablespoon atsuete
seeds and allow to infuse
for 30 seconds. Remove
from heat and strain.
Serves 2
Prep Time 15 minutes
%QQMKPI6KOG 8 minutes
1 i>Ì>ÜÛiÀ
medium heat. Sauté tinapavÀ
£ÕÌi°,iÛi
>vvÀ
wok and set aside.
2 Ƃ``Ã]}>ÀV]>`
}}iÀÆÃ>ÕÌjÕÌvÀ>}À>Ì°
3 Ƃ``õÕ>Ã
]V>ÀÀÌÃ]âÕVV
]
>`¥VÕ«Ü>ÌiÀ°
ÛiÀ«>
>`ÃiÀvÀÓÌÎÕÌið
4 Ƃ``Ài>}Ûi}iÌ>Lið
-i>ÃÜÌ
wÃ
Ã>ÕVi]Ã>Ì]
and pepper; mix well. Cook
ÕÌÛi}iÌ>LiÃ>ÀiÌi`iÀLÕÌ
still crisp.
5 Sprinkle with remaining
tinapa]ÕÃ
ÀV
«Ã]>`
green onions.
5GTXGU 6
2TGR6KOG15 minutes
%QQMKPI6KOG 45 minutes
to 1 hour
(146*'%#4#/'.
½ cup sugar
2 tablespoons corn syrup
(146*'%756#4&
yolks from 7 medium eggs
1 medium egg
½ teaspoon vanilla extract
1¼ cups condensed milk
1 cup evaporated milk
2 tablespoons ground
kapeng barako, dissolved in
¼ cup hot water, strained,
and cooled
LecHon
KawaLI
BaTcHoY
p. 60
BuLaLo
wITH
LemonGrass
p. 60
HaLaan
AT TaHonG
SA GaTa
p. 61
Bulalo with
Lemongrass
Tender beef chunks, meaty bones, corn,
bananas, and potatoes all swim in a clear
Sinigang na Salmon soup, making for an unforgettable meal
perfect on cool nights.
The classic sour broth perfectly
complements rich, fatty, tender salmon. Serves 6 to 8
Want a budget-friendly dish? Feel free Prep Time 20 minutes
to use bangus, maya-maya, tilapia, or
even cream dory.
Cooking Time about 6 hours
Halaan at
1 whole bone-in beef shank, Tahong sa Gata
Serves 4 cut crosswise into large chunks to
Prep Time 20 minutes expose marrow Taste the sea in this light dish. Give it a
Cooking Time 40 minutes 500 grams beef kneecap, cut into cubes squeeze of lime for a tangy kick.
500 grams beef short ribs
2 tablespoons vegetable oil, divided 2 white onions, sliced Serves 4 to 6
2 medium red onions, chopped 2 bulbs lemongrass, trimmed Prep Time 15 minutes
3 tablespoons minced garlic and pounded Cooking Time 10 to 12 minutes
1 (thumb-size) piece ginger, chopped 3 cloves garlic, minced
3 native tomatoes, chopped 1 teaspoon whole black peppercorns 2 tablespoons vegetable oil
½ cup bottled tamarind pulp (you can ÓÌ>LiëÃwÃ
Ã>ÕVipatis) £Ã
>Ì]V
««i`wiÞ
also use 1 small sachet sinigang sa 2 corn cobs, cut into 1-inch-thick pieces ÎVÛiÃ}>ÀV]V
««i`wiÞ
sampalok mix) 2 saba bananas, peeled and sliced 1 (thumb-size) piece turmeric,
3 tablespoons local miso paste ½ head cabbage, cut into large chunks V
««i`wiÞ
500 grams salmon steaks 150 grams Baguio beans 1 stalk lemongrass, trimmed, outer
1 medium radish (labanos), sliced 1 bunch native pechay >ÞiÀÃÀiÛi`]>`V
««i`wiÞ
x}Àiiw}iÀV
iÃsiling pangsigang), 2 large potatoes, peeled and cut into ½ to 1 bird's eye chili (siling labuyo)
or to taste large chunks 2 cups coconut milk
½ cup chopped cilantro (wansoy), salt 500 grams fresh mussels, rinsed well
plus extra to garnish 500 grams Manila clams, scrubbed and
salt 1 Place beef shanks, kneecap, and short soaked in water
ground black pepper ribs in a large pot. Cover completely with ¤Ìi>ëwÃ
Ã>ÕVipatis)
wÃ
Ã>ÕVipatis) water and boil until juices of the bones run ½ cup cilantro leaves
2 bunches mustard greens (mustasa) clear. Remove meat and bones from pot,
then rinse under cold running water to 1 Heat oil in a large pot over medium heat.
1 Heat oil in a heavy-bottomed pot. Sauté remove any impurities. Discard water and Cook shallots, garlic, turmeric, lemongrass,
onions, garlic, and ginger just until fragrant. rinse pot. (This process rids the meat of and chili until soft, about 3 minutes.
2 Add tomatoes and sauté until soft. Add excess blood and will ensure a clear soup.) 2 Add coconut milk, mussels, and clams.
4 to 5 cups water and simmer. Add 2 Return meat and bones to the pot over Cook, covered, until shells open, about
remaining ingredients except mustard medium heat. Add onions, lemongrass, 5 to 7 minutes. Discard any shells that
}Àiið-iÀÛiÀÜ
i>ÌÕÌwÃ
à }>ÀV]«i««iÀVÀÃ]>`wÃ
Ã>ÕVi°
ÛiÀ remain closed.
cooked, about 10 to 15 minutes. Season with water then bring to a rolling boil, 3 Remove from heat, and transfer mussels
ÜÌ
Ã>Ì]«i««iÀ]>`wÃ
Ã>ÕVi° skimming off any impurities that rise to the >`V>ÃÌ>ÃiÀÛ}LÜ°-ÌÀwÃ
3"ViwÃ
Ã>ÃÌVi`]>``ÕÃÌ>À` surface. Lower heat to medium-low. sauce and cilantro into the broth in the pot.
greens and cook for about 2 minutes. Top 3 Simmer until beef is fork-tender, Adjust seasoning, if necessary. Pour broth
with more cilantro. Serve hot. about 4 to 5 hours, making sure meat is over mussels and clams. Serve hot.
www.yummy.ph
62
September 2016
Cheese Mamon
Preheat oven to 350ºF and LÜv>iiVÌÀVÝiÀwÌÌi`
grease 16 (4-inch) mamon molds ÜÌ
Ì
iÜ
Ã>ÌÌ>V
iÌ]Li>Ì
with butter. Sift together Ì}iÌ
iÀ£¤VÕ«Ãi}}Ü
ÌiÃ
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£Ìi>ëL>}«Ü`iÀ]>` ¤VÕ«ÃÕ}>À]>`£Ìi>ë
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a well in the center. Combine Ü
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¤VÕ«Ü>ÌiÀ]ÓÌ>Liëà cheddar cheese into the batter.
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well; mix until smooth. In the pressed. Makes 16.
RECIPES: JACKIE ANG-PO. ILLUSTRATIONS: JON TOLENTINO. PRODUCTION: PAULYNN CHANG AFABLE.
These Pinoy sweets taste just like Mom used to
make them. Whip them up for your own little family
and create a new set of memories to last a lifetime.
Coconut Macaroons
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A taste
home
This month, we pay tribute to our
beloved overseas Filipino workers.
We asked them: What dish do you
of
miss most? Through these recipes,
we hope to bring these modern-
day heroes—their hearts and
appetites—closer to home.
MAKE THE
SAGO A
DAY AHEAD:
Place 1 cup small
tapioca pearls (sago)
and 6 cups water in a
rice cooker. Cook until
chewy and translucent.
—Marita Valenzuela-Sleep,
Australia
Fresh Lumpia
Now you can make lumpia—wrapper,
ƂNNKPICPFUCWEGtHTQOUETCVEJ
Serves 10
Prep Time 20 minutes
Cooking Time 30 minutes
Produced by
o
0
<
m
country’s most exciting cities with a little help from
e
Eat like a local and make your way through some of the
<
PHOTOGRAPHY: AUDREY CARPIO (LOBSTER), AT MACULANGAN (BACOLOD), JASON MARIPOSA (BICOL), PATRICK MARTIRES
(LONGGANISA, PAMPANGA), TRIXIE MENDOZA (CHICHARON), CYRUS PANGANIBAN (UGU BIGYAN PLATE), NOWIE POTENCIANO
(BORACAY), MIMA TAN (CACAO DE DAVAO), NIKKI TAN (CARMELA'S, BELITO'S, BANKEROHAN), AND LILEN UY (ISABELA).
WHEN IN
BACOLOD,
DINE IN...
AIDA’S IN MANOKAN COUNTRY
because you have to go to Manokan
when in Bacolod; it’s a stretch of
carinderia-style spots selling mostly
inasal. Look for Aida’s and have
grilled chicken doused with lashings
of chicken oil and paired with loads
of rice.
HAVEN
Chef and local food
delicacies to bring home (or eat on
the spot).
Lucban
longganisa
www.yummy.ph 72 September 2016
I’ve always thought that, aside from grab a slice of their coveted ube
its livability, the bounty of food in FDNHDQGbrazo de mercedes.
Davao City is what draws people Day trips to nearby beaches
here. Spend a few days in town and and nature resorts are worthwhile
you’ll notice how Davaoeños share ways to explore Davao’s scenery,
a love for simple yet delicious food, and you can’t beat dinner at
DQGÀRFNWRFR]\KROHVLQWKHZDOO Belito’s Vineyard after a long
/HWOLIHVW\OHZULWHUDQGDYLGKRPHFRRN that remind them of home. Roam GD\RIWRXULQJ7XFNHGDZD\
Nikki Gotianse-TanWDNH\RXWKURXJKWKH around our bustling city for the in an unassuming compound,
OLWWOHJHPVWKDWGH¿QHRXUWDNHRQ this blip on the foodie radar is
culinary ins and outs of the southern city. Southern hospitality. NQRZQIRULWVÀDYRUIXOFRRNLQJ
No one loves barbecue as much and quaint outdoor setting. You’ll
DVZHGR,I\RX¿QG\RXUVHOI ¿QGWKHLUWUDGHPDUNSDHOODnegra
YLVLWLQJODQGPDUNVLQWKHKHDUWRI atop almost every dining table.
town, swing by legendary Colasa’s $OVRORRNRXWIRUWKHLUVHDVRQDO
Bar-B-Que7KHFKLFNHQEDUEHFXH homemade caviar and Tornos,
DQGJULOOHGLQQDUGVJOD]HGZLWKD WKHLUWDNHRQFODVVLFWDSDVLQVSLUHG
sweet sauce aren’t to be missed. by the owner’s roots.
The restaurant scene here is If you have space for one more
all about family, and this even meal, sample the rich Filipino
applies behind the scenes at Tiny fare at Bistro Selera. The
Kitchen, which is run by the %DFRQZUDSSHG%DJD\ED\DORQH
5RGULJXH]IDPLO\7KLVKRPH\ is worth the trip here. Dive into
eatery boasts of some of the best their Seafood Durian Curry and
paella and gambas al ajillo you will 0DQJRVWHHQ,FH&UHDPZLWK%LNR
ever try. Their chillers are always for a taste of some of Davao’s most
Belito’s VWRFNHGZLWKFDNHVRPDNHVXUHWR SUL]HGSURGXFH
Vineyard Davao is a land of plenty,
which is perfect when it’s time for
pasalubong. Visit the fruit stalls at
Bankerohan Bankerohan Market for boxes
public market heaving with durian, marang,
and mangosteen, or grab some
RI:HQF\&RUQHMR¶VSLOORZ\VRIW
(Q]D\PVDWCarmela’s.
Better yet, before you head
off after your trip, drop by the
Malagos FarmhouseDQGERRN
DFKHHVHWDVWLQJVHVVLRQZLWK
owner Olive Puentespina for your
IDLUVKDUHRIWKHLUDZDUGZLQQLQJ
cheeses and chocolates.
7KHFKRFRODWHFRDWHGPRUVHOV
from Cacao de Davao will also
prove enough bittersweet evidence
RIDYLVLWKHUHZRUWKORRNLQJ
EDFNRQ
CHICHARON FROM DABOY’S CITANG’S KAKANIN AND LTB BUCHERON INIPIT FROM EUROBAKE
We often get requests from friends If you’re looking for biko, sapin- This crunchy treat is almost as This is one of the most popular
for Bulacan chicharon, so we always sapin, and puto, there’s no better popular as Bulacan’s chicharon! pasalubong from Bulacan.
make sure to get a batch from place to visit than Citang’s in Bucheron is made of chicken The addictive custard-filled,
Daboy’s. Their Backfat Chicharon Malolos. Open since the 1970s, gizzard fried to a crisp and sponge-cake sandwiches
is sinful porky goodness that’s a tad the humble street-side eatery is a doused in salt and spice. It come in an easy-to-nibble
spicier and a little bit heaftier than pitstop for locals, and is also popular has the crisp crunch and salty size. Girlie’s Bakery in Malolos
your usual pork crackling. Some for its LTB—lugaw, tokwa’t baboy. tones of chicharon, and comes also makes inipit rolls, a
Bulacanos eat their chicharon as Drop by before 10 a.m. as most of in regular and spicy variants. It deliciously moist rolled version
ulam and pair it with rice! the goodies quickly sell out! makes for great bar chow! of the popular sponge cakes.
Kandingga Not every Bicolano dish Toasted siopao You can find
has to bathe in a pool of coconut milk. crunchy siopao in Metro Manila,
Kandingga, for example, wears that but nothing beats the ones from
characteristic heat without being the motherland. The extra step of
drowned out by coconut flavor. The toasting adds extra texture, and is well
Bicolano’s answer to bopis, the tangy worth the effort. You might not want
kandingga is a delicacy with Spanish the regular steamed version again.
roots, made with chopped pork lungs Try it at: 40 General Luna Street,
and heart (or other types of offal), Naga City, Camarines Sur
onions, garlic, vinegar, and peppers.
Try it at: 1st Colonial Grill, Gaisano Chakoy If Bicolanos aren’t too
Mall, Legazpi City, Albay impressed by beignets, it’s probably
because they have their own version
Tiwi Halo-halo Ask anyone what of the fried, sugar-sprinkled treat.
their favorite Bicolano dish is and Similar to bicho-bicho and best
halo-halo is hardly top of mind. Still, enjoyed fresh from the fryer, this
it has to be acknowledged that the delicious roll is fluffy, with a nice crisp
little town of Tiwi is where cheese exterior and a light sweetness from
was first added to the long roster of brown sugar. Some bakeries even add
components. Though it looks just like a cheese filling! Try it at: Aljosh Café,
Food editor and Naga native Sasha Lim Uy every other version out there, you’ll ALDP Plaza Mall, Diversion Road,
talks about Bicolano dishes she can’t resist. notice a much milkier flavor. The
secret? Coconut milk is used to cook
Naga City, Camarines Sur
the ingredients! Try it at: DJC Pancit Bato Unlike pancit Malabon
Halo-Halo & Snack Inn, 330 San and pancit Olongapo, pancit Bato
)LOLSLQRFXLVLQHLVDOZD\VKDUGWRTXDOLI\+RZFDQ\RX¿QGWKH
Lorenzo Street, Tiwi, Albay; Landco doesn’t represent a cooking style,
best when the best is usually what you have at home? The rich
Business Park, Legazpi City, Albay; but rather the noodles themselves.
dishes in the Bicol Region are hardly an exception. Famous in the
Tabaco City Mall, Albay; West Park, Originating from the small town of
country for their abundant use of chilies and coconut, Bicolano
Magsaysay Avenue, Naga City, Bato, these short, curly strings are
dishes represent the diverse cultures that make up this humble but
Camarines Sur more al dente than usual and taste
colorful region.
best prepared guisado or in sabaw.
Sometimes, they’re also topped with
dinuguan for an extra layer of flavor.
Bicol express The most popular Kinunot In this dish, the ever- Try it at: Chef Doy’s, Magsaysay
From top: Bicol express,
Bicolano dish did not actually present coconut milk teams up with Avenue, Naga City, Camarines Sur
laing, and the region's
originate from Bicol. The rest of the malunggay leaves to dress chunks of
popular pili nuts
Philippines thinks of Bicol express as stingray or shark meat. The coconut Kinalas Naga City’s unassuming
a coconut-rich stew made of chunks helps break down the chewier noodle soup is a street-side specialty
of pork, large pieces of chili, and protein, and the milder flavors of this packed with flavor thanks to a broth
shrimp paste—a recipe based on the delicacy make it appealing even when made by simmering pig’s head in
original Malate creation. Bicolanos, served without steaming hot rice. water for hours. Brain and offal are
however, have come up with their Try it at: Geewan, P. Burgos Street, tossed in with short noodles, then
own version of their namesake dish: Naga City, Camarines Sur the whole bowl is finished off with
Instead of pork, the preferred star is a zesty brown gravy made of soy
balaw or sautéed shrimp. The extra Puto bukayo (bocayo) In Bicol, sauce, flour, pig’s head, and a hefty
saltiness boosts the flavor and makes puto is made with bukayo. The soft dose of fried garlic. Try it at: Chef
it perfect with rice. Try it at: and squishy rice cake is shaped into a Doy’s, Magsaysay Avenue, Naga City,
Bob Marlin Restaurant & Grill, ball and filled with sweet and crunchy Camarines Sur
Magsaysay Avenue, Naga City, coconut that’s been cooked in brown
Camarines Sur sugar. Find it: Along streets and
outside churches
Laing Another Bicolano icon is laing
or natong. While it may look like a Linubak This creamy kakanin variety
humble vegetable dish, it’s actually made with mashed kamoteng kahoy
tricky to make. When prepared (cassava), bananas, or taro, and sugar
incorrectly, the dried gabi leaves and milk (plus points if it’s gata!) is a
can scratch your tongue. But when staple at any town meeting. Served
perfect, it’s a satisfying medley of with grated peanuts and a swipe of
stewed greens, coconut milk, chilies, margarine, linubak feels like a thicker,
and, occasionally, fish, pork, or extra-chunky pudding. Because
chicken. Try it at: Waway’s Peñarada the base ingredients have a unique
Extension, Legazpi City, Albay flavor on their own, you don’t need
to embellish the dish with toasted
coconut—not that a sprinkling would
hurt. Look for it from: Your trusty
kakanin vendor
GO ON A FOOD TOUR
Restaurateur and local food guide Poch Jorolan¿OOVXVLQ
on the joys of eating in the country’s culinary capital.
7+()22'
6&(1(,10<
&,7<,681,48(
%(&$86( of the
people involved. We have quite a
number of culinary personalities
that are well-known not only
in the country but also in the
international food scene, like chef
Claude Tayag. Our cuisine is also
very diverse—from the traditional
food that can be found in San
Fernando, Bacolor, Guagua, Sta.
Rita, Arayat, and Magalang, to
the international fare available in
Angeles City and in Clark.
Aling Belen's
longganisa
Pancit
Cabagan
UN CAFÉ
MUY BUENO
Spanish-influenced eats
in a charming setting
make Café Sansó a very
good café, indeed.
REVIEW BY ANDREA Y. SEE
www.yummy.ph
79 September 2016
The Francesinha is composed of
jamon Serrano, chipolata sausage,
sautéed wild mushrooms, and chive
cream cheese sandwiched between
slices of sourdough bread, with an
impressive layer of melted mozzarella
and Asiago cheese on top. It was served
on a pool of warm, tangy tomato sauce,
with a side of beautifully crisp and
seasoned potato wedges; altogether
a deliciously hearty meal for one. The
Churrasco Pork Belly that followed is
a dish not to be missed: juicy pork
belly with properly crunchy skin and a
delightful chimichurri sauce, served with
marble potatoes and haricot vert. This
made me forgive the Paella Catalonia,
which unfortunately had a burnt bottom
and a still-too-wet top.
IN A NUTSHELL
CAFÉ SANSÓ
I happily segued into dessert with the
Leche Frita, an interesting traditional
MALIMANAM!
32 V. Cruz corner Spanish dish of firm, cold milk-pudding
P. Gueverra Streets, cubes encased in crunchy breadcrumbs. At Manam, Filipino flavors are
San Juan City (tel. no.:
275-2200)
But the star of the night came last; given relevance and new life.
the Churro Ice Cream Cup Sampler
perfectly features the café’s excellent,
MUST-TRIES Roasted REVIEW BY SASHA LIM UY
freshly made churros—served hot with
Pumpkin Cappuccino
a wonderfully crunchy exterior and a
Y
(P140), Churrasco
Pork Belly (P370), moist interior, very light and without the
Francesinha (P350), grease. Shaped into three cups, dusted ou cannot talk about Manam without
Churro Ice Cream Cup with cinnamon sugar, and topped off mentioning Filipino hospitality. With their
Sampler (P240) with a scoop each of three ice cream chain of chic (yet budget-friendly) Filipino
flavors (vanilla, double chocolate, and restaurants, The Moment Group has made
THUMBS UP Check salted caramel with bacon bits), this sure that every single one of their customers enjoys
out their chiller
dessert is a show-stopper. Filipino food.
display for Spanish
cheeses and cured Happy, I basked in the post-lunch Let us begin with the menu. It’s big and meaty,
meats to take home. contentment that a satisfying meal with everything from balut with three types of salt
brings. “What a very good café this is,” to green mango-spiked sinigang. The bulky book
a friend said. Indeed. Hasta luego, see is divided into two sections: Classics and Twists
you again. For sure. (making sure your lola is just as satisfied with
her Fresh Lumpiang Ubod as you are with your
Lumpiang Dinuguan); each dish is available in small,
medium, and large serving sizes. Filipino food has
traditionally been designed to be family-oriented,
Francesinha generous, abundant, and best served with great
banter, but while Manam is conducive to those
PICTORIAL DIRECTION: IDGE MENDIOLA.
Bibingkang
Ube
IN A NUTSHELL
MANAM G/F Net Park
Building, 4th Avenue,
Bonifacio Global City
(tel. no.: 332-9390)
MUST-TRIES Sizzling
Bangus Belly Sisig
(P175, P295, P495);
Pritong Hito (P295,
P565, P945); Lamb
Curry Kare (P365, P675,
P1,250); House Crispy
Sisig (P135, P245,
P395); Sizzling Corned
Beef Belly Kansi (P270,
P495, P820); Bibingkang
Ube (P120, P230, P340)
THUMBS UP Leave
Remember to wear a looser pair of pants
room for dessert!
because rice is a must when you have things Try the Leche Flan
like the Sizzling Corned Beef Belly Kansi (you’ll Bibingka, Gata Leche
be pouring the gravy over the rice long after Flan, and Salted
the meat is gone) and Lamb Curry Kare (a nutty Caramel Sans Rival.
stew finished with the tiniest hint of spice).
Manam’s proficiency when it comes to sauces
that work overtime (as ulam in themselves!)
doesn’t let up, so go ahead and compound
flavor with more flavor! The University Fried their newest branch in Bonifacio Global City—a
Rice gets two thumbs up—it’s enjoyable even white, high-ceilinged, minimalist space perfect
on its own. for hanging out—an empty plate that used to
Mango-Pomelo Despite the detours Manam takes in the hold a fluffy mound of bibingka swirled with
Shake and culinary process, it never forgets the roots of ube in front of you, you’ll never be prouder of
Ube-Sago Shake Filipino cuisine. As you while away the time at how far local cuisine has come.
The Wild
Poppy
The burgeoning
CHECK culinary neighborhood
OUT of Poblacion has been
enjoying its time in
the spotlight for a
while—and it’s showing no signs of
dying down. One original concept
after another keeps opening, adding
to the area’s dynamic appeal. Its
latest addition is no exception. The
Wild Poppy is easily one of its most
charming spots.
No stranger to the Poblacion scene,
/
i7`*««ÞwÀÃÌÃÌ>ÀÌi``}
pop-ups on the rooftop of popular While the interiors are pretty, the
Burgos hangout, Z Hostel. “We noticed dishes (dreamed up by chef Nicco
that Manila didn’t have many rooftop Santos of Your Local) lean towards
bars, which are huge hits in other the gutsier side, with bold and strong
countries,” says co-owner Kaity Chua. y>ÛÀð
i>ÀvÀÌÀÕiÀÃ>ÀiÌ
i
She continues to explain that she and Belly, a sticky-sweet slab of hoisin-
the other three co-owners, all friends glazed pork belly sandwiched in a used (think Bombay Sapphire gin in The Wild
fried mantou bun, and the Kim and their refreshing Cucumber Frost). Poppy is at
from high school, love the laid-back 2/F 5666 Don
vibe of the neighborhood and felt it Reuben, an Asian take on the popular ƂÌ/
i7`*««Þ]ÞÕ½w`
Pedro Street,
would be the perfect place for their corned-beef sandwich with extra- yourself wanting to linger longer thanks Poblacion,
own special restaurant. Good things crunchy kimchi and Japanese mayo. to the relaxed ambience, fuss-free fare, Makati City;
come to those who wait, and two years The cocktails are aces, too. Nothing and delicious drinks. This spot is proof mobile no.:
(and several pop-ups) later, The Wild is over 250 pesos, yet you’ll discover that Poblacion’s once seedy reputation 0995-9908737.
PHOTOGRAPHY: ALDWIN ASPILLERA (THE WILD POPPY) AND COURTESY OF RACHELLE SANTOS
*««Þw>ÞvÕ`ÌÃ
i° that good-quality alcohol is always is steadily turning around.
(FLAME), CHICHI TULLAO (FOWL BREAD), AND JJ YULO (LAGRIMA). TEXT: REGINE RAFAEL.
HOT CHECK JUST
PLATE OUT OPENED
Everyone’s talking about Flame’s Pork Belly If you’re a fan of fried chicken, then prepare to Check out Lagrima, the newest taco spot in the
Doughnut. While doughnuts have been all fall head over heels for Fowlbread. The BGC iÌÀ°9Õ½w`v>>Àv>ÛÀÌiÃicarnitas
the rage lately, Discovery Primea’s newest hangout serves up one of the tastiest fried and carne asada, plus the rarer buche (pork
restaurant takes it up a notch and turns the chicken sandwiches in the metro. Have it as a stomach) and al pastor (pineapple-marinated
sweet treat into a savory appetizer, with tender single or a double, pick your spice level (safe, pork). For heftier eats, turn to their quesadillas
pork belly encased in light-as-air fried dough spicy, or chemical), throw in extra chicken skin ÞÕÀV
VivVÀÀyÕÀ®ÀV
«`Ü
dusted with sesame-sugar. Paired with a with a side of garlic fries, and you’re all set. on a super-sized burrito. A simple space
butterscotch-miso dip, it’s a surprising combo Worth trying, too, are the potsticker-topped and a straightforward menu that uses great
that’ll have you raving about it long after garlic noodles. Don’t forget to add some chili ingredients is a winning combination for a
dinner is over. vÀÌ
iÀÃ}>ÌÕÀiwiÀÞV° standout taqueria.
Co-presented by:
#BonggaSaKusina is available in bookstores,
newsstands, and convenience stores for P395
Yummy
Lessons
INGREDIENT SPOTLIGHT
Ube
Ube, also known as purple
yam, is a starchy, tuberous
root vegetable widely used
in Southeast Asian, South
American, and African
cooking. This bright purple
crop is an essential ingredient
in homegrown desserts like
ginataang halo-halo and
ube halaya. Ube extract is
>ÃÜ`iÞÕÃi`Ìy>ÛÀ Ube Chips
ice cream, milk, and cakes.
The local ingredient is starting Serves 4
to make waves overseas, with Prep Time 15 minutes
chefs experimenting with it to Cooking Time 25 minutes
make doughnuts, ice cream
sandwiches, and cheesecakes. vegetable oil,
to deep-fry
250 grams purple
yam (ube), scrubbed
thoroughly, skin left on
wiÃ>Ì]}>ÀV«Ü`iÀ]
or barbecue powder
www.yummy.ph
85 September 2016
Make
1 2
crispy
garlic
chips
Sprinkle your
3 4 creations
with these
savory chips
to give
them some
garlicky
goodness
and a
5 6 delightful
crunch.
The key to
making them
crispy is
cooking the
CLEAN garlic slices
low and slow.
SQUID AND
COLLECT PROCEDURE:
Heat ¼ cup
THE INK vegetable oil
in a saucepan
1 Hold the body with one hand and over very low
the tentacles with the other. Gently heat. Add ¼ cup
pull the head and tentacles away coarsely chopped
from the body.
or thinly sliced
2 Remove the clear, silver cartilage
inside the body.
garlic. Cook for
3v`iÃÀi`]ÃVivvÌ
iy>«ÃÌ
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Make
kesong WHAT TO DO
puti WITH YOUR
KESONG PUTI:
banana leaves, cut into 2 Remove from heat then add from the mixture. arranging slices of
12x6-inch pieces and vinegar and lemon juice. Allow 4 Place curds on a banana fresh salad tomatoes
«>ÃÃi`ÛiÀ>«iy>i curds to form, mixing lightly. leaf and fold to wrap. Tie with and kesong puti on
Allow to cool and set for kitchen twine or a long strip of a platter. Drizzle with
WHAT TO DO 1 hour. banana leaf. Place in a zip-top extra virgin olive oil
1 Place milk and salt in a double 3 Line a strainer with a piece of bag or covered container, and
and balsamic vinegar.
boiler over medium-low heat. cheesecloth, and set strainer store in the refrigerator for up
Season with salt and
Cook for 15 minutes, stirring over a mixing bowl. Once to 1 week. Makes 1 cup.
pepper. Top with fresh
basil leaves.
ABOUT THE
COLUMNIST FOR THE CRUST FOR THE FILLING FOR THE
Aileen Anastacio is the chef and ÓVÕ«Ã>«ÕÀ«ÃiyÕÀ 1 (250-gram) can STREUSEL TOPPING
owner of bakeshop-café Goodies 1 teaspoon salt condensed milk ¤VÕ«>«ÕÀ«ÃiyÕÀ
N’ Sweets and of Marmalade ½ cup cold 2 cups fresh ¼ cup sugar
Kitchen where she teaches cooking coconut water ¦|8 teaspoon salt
butter, cubed
lessons. She’s the author of Home-
2 tablespoons ½ cup cornstarch ¼ cup cold
made for the Holidays and Home
Café, a book on desserts and shortening 1 tablespoon butter butter, cubed
Vvvii°
iVÕÌ
iÀ>ÌiÃÌw`Ã 4 to 6 tablespoons 4 cups sliced fresh ½ cup shredded
on Instagram at @aileenanastacio. ice-cold water coconut meat cheddar cheese
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TOOL
a mandoline with a straight
blade; place in a bowl. Season
with a generous pinch of salt,
toss to coat, and let them sit for
5 to 10 minutes or until potatoes
have begun to release moisture.
Place potatoes on a clean
kitchen towel; pat dry. Heat
1 inch of vegetable oil in a
deep skillet over medium-high
Makes 24 pieces
Prep Time 15 minutes
Cooking Time 25 minutes
{VÕ«Ã>«ÕÀ«ÃiyÕÀ
2 cups sugar
2½ tablespoons
baking powder
PHOTOGRAPHY: MIGUEL NACIANCENO. RECIPE AND FOOD PREPARATION: MICO ANONAS OF THE COOKERY PLACE.
1 Preheat a steamer.
2-vÌÌ}iÌ
iÀyÕÀ]ÃÕ}>À]
and baking powder.
3 Mix milk, egg, butter,
and 2½ cups water in a
large bowl.
4Ƃ``yÕÀÝÌÕÀiÌ
wet ingredients and whisk
until smooth.
5 Mix bacon into batter,
reserving ¼ cup for topping.
6 Pour batter into a regular
Õvw«>À`Û`Õ>
molds until two-thirds full.
7 Place cheese slices and
reserved bacon bits on top. 4 5 7
8 Steam for 20 minutes or
until set.
sauce Kare-kare
Roasted Peanut
Red Native peanuts butter
onions tomatoes
Bagoong Pechay
Garlic Bagoong alamang
alamang
Take a dip!
directory
Your guide to the shopping and dining establishments featured in this issue
Gourmet
Everyday
With Ideal Gourmet Rigatoni
you can turn simple recipes to RIGATONI A LA PAELLA
gourmet anytime, anyday. Recipe by Chef Dan Basilio
Preparation Time: 1 Hour
Cooking Time: 30 minutes
Serves 4
INGREDIENTS
200 grams IDEAL Gourmet Rigatoni
8 cups chicken stock
2 pieces chorizo, sliced
2 tablespoons olive oil
ò cup white onions, minced
1 piece large tomato, blanched, peeled,
seeded and mashed
3 tablespoons green bell pepper, sliced thinly
A pinch of saffron
2 teaspoons garlic, minced
Pinch of thyme
1 tablespoon tomato paste
4 pieces clams
4 pieces mussels
6 pieces shrimps, shelled with tail intact
2 pieces squid, ink and skin removed
ñcup cooking white wine
Ǭcup green peas
Salt and Pepper to taste
1 tablespoon butter
FOR GARNISH
1 piece soft shell crab, fried
2 pieces lemon wedges
1 piece medium boiled egg, sliced
2 tablespoons extra virgin olive oil
TO COOK
Cook pasta in chicken stock until al dente.
Drain but set aside ò cup of the pasta water
for later use. In a sauté pan, render the chorizo
in olive oil. Add in onions, tomato, bell pepper,
saffron, garlic and thyme. Add tomato paste,
and sauté for 3 minutes. Add oil as needed.
Mix in seafood and sauté until cooked.
Remove just the seafood. Set aside. Add
pasta to the mixture and deglaze with white
wine. Pour the reserved pasta water and
reduce to half. Mix in the seafood with green
peas and season with salt and pepper. Before
ourm et plating, add butter and stir. Garnish with soft
Sim ple statos G
F rom ing Ita lia n Pa
to M ak e
No w shell crab, sliced boiled egg, lemon wedges
50Am az and drizzle with extra virgin olive oil on top.